This is one of my favorite dishes. Stuffed pita bread can be served for breakfast or lunch (brunch).
Sometimes, when I am not in a mood to make a dinner and I want something simple, which takes minutes to prepare, yet still delicious, I quickly scramble the mushrooms and onions with eggs and fill the pita pockets with this mixture.
It is tasty with yellow or green onions, with spring onions, parsley, cilantro or dill, with some ham added, fried zucchini or tomatoes (fried or fresh), and spinach – in general, with everything you like with eggs.
Pita Bread with Eggs, Mushrooms and Onion
- 2 pocket pita bread, cut in half
- 1 small yellow onion, sliced or chopped
- 4-6 oz mushrooms, sliced or chopped
- 4 eggs
- Olive oil (or other oil)
- Black pepper
- Dash of cayenne pepper (optional)
In a frying pan heat the olive oil. Add the onion and sauté over medium heat for 4-5 minutes.
Add the mushrooms and cook for 4 minutes.
Break in the eggs, season with salt, cayenne pepper and black pepper. Quickly stir. Cook for about 1 minute. Do not overcook!
Fill the pita pockets with the egg mixture.
Cook with pleasure!